(Tinka)
2 to 3 lbs. shrimp, cooked and peeled
1 cup long-grained rice, cooked
1 cup sharp cheddar cheese, grated
1 can mushroom soup
½ cup chopped bell pepper
½ cup chopped celery
1 stick butter
8 lemons, sliced very thin

Mix 1st 4 ingredients.  Saute bell peppers, green onions, and celery in butter.  Add to shrimp mixture.  Put in long flat casserole and completely cover top with  sliced lemons.  Cook covered about 20 minutes at 375.  May be frozen.  Serves 6.

Serve with salad, French bread, and dessert.